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Potted Shrimp

March 11, 2011

A great appetizer you can prepare the day before a dinner party with some lovely shrimp.  Impress your family and guests with this economical as well as easy appetizer.  It is better to use the small size shrimp (economical) as they should be bite size, if using larger shrimp cut them to bite size. The easypart is that you do not have to do anything to get this appetizer ready before dinner-except let it come to room temperature and set up the plates.  (That is love all by itself.)

Potted Shrimp

Ingredients

  • 1 lb. Small Shrimp (peeled)
  • 1/2 Garlic Clove
  • 4-6 T. Clarified Butter *
  • 1 t. Thyme Leaves
  • 2 t. Lemon Juices
  • Addl. Clarified Butter for top of pot
  • 1 Lemon (sliced for garnish)
  • Fresh Parsley (for garnish)

  Preparation

  1. Bring pot of water to boil; add the shrimp and cook for 2-3 minutes (shrimp will turn pink)
  2. Remove shrimp from water; drain and spread out on tray to cool
  3. Crush garlic into a paste; add to the clarified butter with the thyme and bring to a boil
  4. Add the shrimps and simmer about 3-5 minutes
  5. Season carefull with 1-2 t. of the lemon juice
  6. Pack into pots (ramekins used here, and add additional clarified butter over the top
  7. Cover and refrigerate to set.
  8. Serve with Melba Toast
  9. Garnish with a slice of lemon and fresh parsley

* Clarified Butter

  1. Melt the butter gently in a saucepan; allow to stand for a few minutes
  2. Spoon off the crusty white layer of salt particles from the top of the butter
  3. Underneath is the clear liquid butter (clarified); which is excellent for cooking as it will keep in the refrigerator for several weeks

Melba Toast     

 Ingredients and Preparation

  • 2 Thin Slices of White Bread per Person
  1. Toast bread on both sides; cut the crusts off immediately and cut each slice in half (triangle)
  2. Put bread under broiler and toast for a few seconds (edges will begin to curl up)

(Serves 4)

Recipe from “Irish Traditional Cooking” by Darina Allen

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3 Comments leave one →
  1. March 12, 2011 11:26

    Sounds like a good plan.

  2. March 12, 2011 02:19

    Life is uncertain. Eat dessert first. ~Ernestine Ulmer

Trackbacks

  1. St. Patrick’s Day Dinner Menu “2011″ « "Deja Vu" Cook

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